The use of frogs for food.

Introduction

French cuisine is a cuisine of France. Conditionally can be divided into two main branches - regional folk and refined aristocratic.
The regional cuisine dishes for centuries were prepared by the inhabitants of various historical regions of the country. Aristocratic French cuisine was formed at the court of Bourbon, when Paris has become the trendsetter in the world of fashion. Its unique dishes are marked by diversity and refinement.

The French tradition

Traditional French meal might begin with snacks (hot or cold starters, if we are talking about lunch), followed by soup, and followed by a main course, salad and cheese. End your meal serves as a dessert or fruit.
The main appetizer is cheese, of which there are more than 200 varieties. In France it was used in such food as a soup with clear broth. Special pride is French wine, e.g. Kings of French wines of Bordeaux and Burgundy. Also a world famous cognac is popular there.

The use of frogs for food.

For the French stuck insulting nickname «frogs» due to the use of their eating frog legs, but this dish is rather a delicacy, and not daily meals, and served not in all restaurants. France is the largest importer of frogs from Asian countries for their consumption.

FRENCH CUISINE is considered treasure, and special French philosophy. In France appeared and perfected many of the fundamental concepts of modern cooking. By the way, you can often read that the French are gourmets. In the French language, this word means simply excessive addiction to food. For anyone who delves in particular flavors, savoring the sensations and technology savvy cooking, there is a special word -- gourmet.

 

There are some foods and beverages that are quintessentially French. While you may find them all over the world, you will always associate these foods with France.

· Coq au vin-- (pronounced co co van) is a chicken frickasee cooked in red wine with mushrooms and sometimes garlic.

· Crêpes-- (pronounced crehp) is a very flat pancake typically stuffed with fruit or cream.

· Baguette--''(pronounced like it appears) is a long French bread loaf.

· Chocolate mousse--this lighter than air dessert originated in France.

· Éclair-- (pronounced ay clair) is a pastry stuffed with cream and topped with icing

· Crème Brûlée-- (pronounced crehm broo lay) is a custard topped with hard caramel.

• Regionalism in French Food
• You will also find that a region's food is heavily influenced by the region's own history and border countries. For example, in Alsace, which is separated from Germany only by the Rhine river, common foods include choucroute garnie (sauerkraut with sausages, salt pork and potatoes) and spätzle, which is a type of German dumpling with egg noodles.